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Table 1 Composition and nutrition information of the preloads served in Experiment 1 and 2

From: Effect of different protein sources on satiation and short-term satiety when consumed as a starter

Food item Wt (g) Energy (kcal) Protein (g) Carbohydrate(g) Sugars (g) Fat (g) Fiber (g)
Casein protein a 23 80 20 0.1 0.1 0.3  
Egg albumin b 24 94 20 1.1 - - -
Pea protein c 22.2 78 20 < 1 - - 0.5
Whey protein d 22.2 83 20 < 1 - - -
Maltodextrin e 21 80 - 20 20 - -
Water f 250 - - - - - -
  1. a Hungarian Dairy Research Institute, 85% protein (micellar casein)
  2. b Ovobest, GmbH, 80% protein
  3. c Pisane F9, Cosucra-Groupe Warcoing S.A., 90% protein
  4. d Whey Protein Isolate Prolacta 90, BBA Lactalis, 90% protein
  5. e Cargill Houbourdin SAS, France, 96% maltodextrin
  6. f Vittel, Nestle